Pumpkin Bread with Streusel Topping Recipe

I absolutely love this Pumpkin Bread with Streusel Topping Recipe because it’s got that perfect balance of moist, spiced pumpkin bread paired with a crunchy, buttery streusel that just takes it over the top. You know that cozy feeling of fall wrapped up in every bite? This bread delivers that, and it’s so easy to make that you’ll want to whip it up whenever you have a craving or a special breakfast to impress.

When I first tried this recipe, I was blown away by how the streusel topping added such a delightful texture contrast without overpowering the soft, flavorful pumpkin bread beneath. It works wonderfully for holiday brunches, afternoon tea, or even just as a comforting snack with a hot cup of coffee. I promise once you make this Pumpkin Bread with Streusel Topping Recipe, it’ll quickly become a staple in your kitchen too.

Ingredients You’ll Need

The magic of this Pumpkin Bread with Streusel Topping Recipe starts with good-quality pumpkin puree and a medley of warm spices. I like to shop for fresh, organic spices when possible because it really amps up the aroma and depth of the bread.

• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
• Vegetable oil: Keeps the bread moist while allowing the pumpkin flavor to shine.
• Butter (melted): Adds richness and depth to the bread batter.
• Granulated sugar: Provides sweetness and helps with browning.
• Light brown sugar: Packed for sweetness and subtle molasses notes that complement the spices.
• Eggs: Bind the ingredients and add moisture.
• Vanilla extract: Enhances the overall flavor.
• Sour cream: Adds tang and extra moistness while tenderizing the crumb.
• Baking soda & baking powder: The leavening agents that help the bread rise beautifully.
• Salt: Balances sweetness and highlights spices.
• Ground cinnamon, nutmeg, clove, ginger: The warm spices that make pumpkin bread so comforting.
• All-purpose flour: The base of the batter and streusel topping.
• Butter (room temperature for streusel): Creates the crumbly topping texture when combined with flour and sugar.

Variations

I love how versatile this Pumpkin Bread with Streusel Topping Recipe can be! You can easily tweak it to suit your taste or dietary needs, which makes it such a winner in my kitchen.

• Add nuts or chocolate chips: I often toss in chopped pecans or walnuts for extra crunch or dark chocolate chips for a sweet surprise—my family goes crazy for those.
• Gluten-free option: Swap the all-purpose flour for a trusted gluten-free blend; just be sure it contains xanthan gum to keep the bread’s structure.
• Spice it up: Feel free to adjust the spices to your liking—sometimes I add a bit more ginger or a pinch of cardamom for a twist.
• Oil alternatives: I’ve tried coconut oil instead of vegetable oil for a subtle tropical hint, which works great and adds richness.

How to Make Pumpkin Bread with Streusel Topping Recipe

Step 1: Prepare the Streusel Topping

Start by mixing the brown sugar, flour, and salt in a medium bowl until well combined. Adding the butter and mixing it in until clumpy is one of my favorite parts—use your hands if possible, it really helps create that perfect crumbly texture. Pop this in the fridge to chill while you prep the bread batter; chilling is key because a cold streusel holds its shape better while baking.

Step 2: Mix the Wet Ingredients

Preheat your oven to 350°F and line a loaf pan with parchment paper, letting it overhang the sides for easy removal. In a large bowl, stir together pumpkin puree, vegetable oil, melted butter, granulated sugar, and brown sugar until smooth and glossy. Then add the eggs, vanilla, and sour cream and whisk until everything is fully incorporated—this helps the batter become silky and light.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg, clove, ginger, and flour. Mixing the spices evenly with the flour ensures you get that consistent warm flavor in every bite. Then slowly add this dry mixture to your wet ingredients, stirring gently until just combined—overmixing can make the bread tough, so watch for any streaks of flour to fully disappear.

Step 4: Incorporate Streusel & Bake

Fold half of the chilled streusel topping into the batter, evenly distributing those crunchy bits throughout. Pour the batter into the prepared loaf pan, smoothing the top gently. Then sprinkle the remaining streusel evenly over the top for that signature crumbly finish. Bake for about 1 hour and 10 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs—if it’s wet batter, give it another 5–10 minutes. Let it cool completely in the pan before lifting out using the parchment sling, then slice and serve!

How to Serve Pumpkin Bread with Streusel Topping Recipe

Garnishes

I love topping slices with a bit of softened butter or a light drizzle of maple syrup—it brings out the warmth of the spices beautifully. For an extra cozy touch, a dollop of whipped cream cheese or mascarpone spread can turn your bread into a luxurious treat.

Side Dishes

This bread pairs perfectly with a hot chai latte, a simple pot of tea, or even a side of fresh fruit like sliced apples or berries to balance the sweetness. I sometimes serve it alongside a creamy pumpkin soup for a comforting fall meal.

Creative Ways to Present

For holiday gatherings, I like to slice the bread thickly and arrange it on a rustic wooden board with small bowls of cream cheese, nut butters, and preserves for guests to customize their bites. You can also dust the top lightly with powdered sugar or cinnamon for a pretty finishing touch.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature for up to 3 days. If your kitchen is warm, I recommend refrigerating to keep the streusel topping crisp and prevent any spoilage.

Freezing

Freezing this pumpkin bread works beautifully! I usually wrap individual slices in plastic wrap and then place them in a freezer bag for up to 3 months. When I’m ready to enjoy, I let them thaw overnight in the fridge or at room temperature for a few hours.

Reheating

To reheat, I pop slices in the toaster oven for a few minutes or microwave them covered with a damp paper towel to keep the bread soft without drying out. This way, you get that fresh-baked warmth and the streusel stays delightfully crunchy.

FAQs

Final Thoughts

This Pumpkin Bread with Streusel Topping Recipe holds a special place in my heart because it combines everything I love about fall baking into one irresistible loaf. It’s easy enough for everyday baking but fancy enough for holiday gatherings—plus, once you bake it, your whole kitchen will smell like fall heaven. Honestly, I can’t recommend it enough. You deserve a slice of this deliciousness in your life, so grab your ingredients and give it a try—you’ll be so glad you did!

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